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Spring Challenge Day 28- Nishime

may 165

Nishime Vegetables

by Jessica Porter


1-Inch piece dried kombu

1 Medium onion, cut into wedges

6 Inches diakon, cut into thick rounds

3 Medium parsnips, cut into thick diagonal slices

2 Medium carrots, cut into 2 inch “logs”

Spring water

1/2 Teaspoon shoyu

In a heavy pot with a heavy lid(preferably enameled cast iron)place the dried kombu. Add the onion. Layer the diakon, carrots,and parsnips, respectively. Pour roughly 1 inch of spring water into the pot. Cover and bring to a boil. Reduce heat and let simmer 10-15 minutes or until carrots are soft. Season with shoyu and simmer 5 more minutes. Remove the kombu and discard or slice into thin strips and return to  pot. Serve.

– Mmmmmmmmm So good. I also added turnip to this dish.

All recipes are printed with permission from Jessica Porter


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